Decadent Eggnog Layer Cake with Spiced Rum Glaze

Ingredients

For the Eggnog Cake:

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 eggs plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/4 cups Promised Land Dairy Holiday Nog Milk
• 1/4 cup vegetable oil

For the Eggnog Buttercream:

• 6 egg whites
• 1 1/2 cups granulated sugar
• 1 1/4 cups unsalted butter, cubed and slightly softened
• 1/2 cup salted butter, cubed and slightly softened
• 3 tablespoons Promised Land Dairy Holiday Nog Milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

Instructions

Make the Eggnog Cake:

1. Preheat oven to 350°F. Butter and lightly flour three 8″ round pans and line the bottoms with parchment circles.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium-high until pale and fluffy, about 4 minutes.
4. With the mixer on low, add eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
5. Add vanilla and mix to combine.
6. In a separate measuring cup combine the Holiday Nog and vegetable oil.
7. Add the flour mixture to the batter in three additions, alternating with the milk/oil mixture, beginning and ending with the flour. Do not overmix. Scrape the bowl.
8. Divide the batter evenly among the three prepared pans.
9. Bake 28–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the layers cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Make the Eggnog Swiss Meringue Buttercream:

1. Combine egg whites and sugar in a heatproof bowl. Whisk to combine.
2. Set the bowl over simmering water to form a double boiler and whisk constantly until the mixture reaches 160°F on a candy thermometer. Remove from heat.
3. Transfer to a stand mixer fitted with the whisk attachment and beat on high for 8–10 minutes, until the meringue is glossy, holds stiff peaks and the bowl is no longer warm.
4. Switch to the paddle attachment. With the mixer on low, add cubed butter slowly until incorporated.
5. Add Holiday Nog, cinnamon, nutmeg and vanilla. Mix on low to medium-low until smooth and silky, about 3–5 minutes.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread about 1 cup of frosting over the top.
2. Repeat with the second layer and more frosting, then top with the final layer. Crumb coat and chill briefly if needed, then finish frosting the cake.
3. Decorate with piped buttercream leaves, broken cinnamon sticks and whole nutmeg for a seasonal look. Remove whole spices before serving.

• If the buttercream appears curdled, continue mixing—the texture usually comes together. If it becomes soupy, chill for 10–15 minutes and remix.
• I made an extra batch of frosting (without Holiday Nog and spices) for piping decorative flowers. One batch is enough to fill and frost the cake; the extra batch is useful for practicing piping shapes.
• Remove whole nutmeg and cinnamon sticks before serving or advise guests not to eat them.
• Store the cake in the refrigerator and serve at room temperature for best flavor and texture.